Swiss Chard

Chard, also known by the common names Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, seakale beet, and mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet. Similar to beetroot (garden beet), it is usually grown primarily for its edible roots.

The word Swiss was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The first varieties have been traced back to Sicily. Chard is used in a variety of cultures around the world, including Arab cuisine.

Swiss chard is high in vitamins A, K and C, with a 175g serving containing 214%, 716%, and 53%, respectively, of the recommended daily value. It is also rich in dietary fiber, protein, potassium, sodium, and calcium. Cooking it for a long time will reduce its nutritional value. Chard is low in calories and high in alkaline ash. It helps resist colds and provides benefits to the digestive system.

Swiss chard is available from spring through the fall with a peak from June through October. Choose ones that have crisp stalks and firm, bright leaves. It can be kept in the refrigerator for approximately two days when wrapped in plastic.

Chard, also known by the common names Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, seakale beet, and mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet. Similar to beetroot (garden beet), it is usually grown primarily for its edible roots.The word Swiss was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The first varieties have been traced back to Sicily. Chard is used in a variety of cultures around the world, including Arab cuisine.Swiss chard is high in vitamins A, K and C, with a ..

4. Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).

5. Toss (do not over cook) until just wilted and getting soft.

6. Season with pepper and serve.

Servings: 4

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Red Lentil and Swiss Chard Stew

Source: Food.com

By ellie_ on December 05, 2005

Ingredients:

2 tablespoons olive oil

1 onion, sliced

5 teaspoons curry powder

1/4 teaspoon cayenne pepper

3 (14 ounce) cans vegetable broth

12 cups swiss chard, chopped (about 1 bunch)

1 lb red lentil (or 2 1/4 cups)

1 (15 ounce) can garbanzo beans, drained (chick peas)

yogurt (garnish) or sour cream (garnish)

Prep Time: 10 mins

Total Time: 40 mins

Directions:

1. In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.

2. Stir in curry powder and cayenne.

3. Add the broth and chard and increase heat to high and bring to a boil.

4. Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.

5. Divide soup into bowls and top with sour cream or yogurt, if desired.

3. On medium-high heat in frying pan, add the vinegar and sugar to the bacon fat and bring to boil. Boil for about 30 seconds. Make sure not to burn; reducing heat if necessary.

4. Reduce heat to medium, add the chopped chard and sautè 2-3 minutes until slightly wilted but not slimy.

5. Add the crumbled bacon. Stir well to coat with the bacon dressing. Transfer to platter and serve warm.

Servings: 3-4

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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Source: allrecipes.com

By: Syd

Ingredients:

2 tablespoons olive oil

1 shallot, chopped

2 green onions, chopped

1/2 cup garbanzo beans, drained

salt and pepper to taste

1 bunch red Swiss chard, rinsed and chopped

1 tomato, sliced

1/2 lemon, juiced

Prep Time: 10 mins

Total Time: 25 mins

Directions:

Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

2. Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.

3. Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.

4. Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.